Mireille Johnston

Sauce à l’Abricot

Apricot Sauce

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Ingredients

  • 1 cup apricot preserves
  • 6 tablespoons dark rum

Method

Delicious on baked apples, semolina cake, bread cake, or plain ice cream.